Using your hands, an electric mixer, a food processor or bread machine, mix and knead together all of the ingredients to form a smooth, soft, slightly sticky dough. Allow the dough to rise at room temperature, in a covered bowl, for 2 hours; gently deflat

Roll the dough balls till they're about 1/4-inch thick; they'll be about 5 to 5 1/2 inches in diameter. If you're using a baking stone, put a piece of parchment paper on a large baker's peel. Place the loaves, four at a time, onto the parchment, leaving a

If you don't have a baking stone, place the loaves, four at a time, on a lightly greased or parchment-lined baking sheet. Place the pan in the lower third of the oven, and bake the loaves as directed above, increasing the time slightly.

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